This modernized take on shrimp cocktail uses Mexican flavours and fresh avocado as a base. Serve this cold dish as an appetizer or for lunch on a hot summer day.

Yield: Serves 8.



  • 1/2 cup diced seeded Roma tomatoes
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup tomato-based chili sauce
  • 1/4 cup fresh lime juice
  • 1 tsp hot pepper sauce
  • 1 lb (500 g) cooked small shrimp, rinsed and patted dry
  • 2 ripe avocados, halved, pitted, peeled and cubed
  • 4 cups shredded iceberg lettuce


  1. Combine tomatoes, green onion, cilantro, chili sauce, lime juice and hot pepper sauce. Stir in shrimp and avocados. May be prepared to this point and refrigerated for up to 2 hours.
  2. For each serving, place 1/2 cup shredded lettuce in a sherbet glass or on a small plate. Top each serving with shrimp mixture.
Nutritional analysis per serving:

184 calories, 8.8 g fat, 16.7 g protein, 10.9 g carbohydrate, 5.5 g fibre, 745 mg sodium